{Gluten-Free & Vegan} Breakfast Cookies

“You can’t have cookies for breakfast, but you can have…” 

Cookie Crisp was a fixture in my Saturday mornings as a ’90s kid.  We didn’t get to eat Cookie Crisp, mind you, but we did watch the commercial dozens of times in a morning of cartoon viewing.  I sighed over my Shredded Wheat and longed for that bowl of chocolatey sweet goodness on the screen. 

Years later, I bought a box of Cookie Crisp in college because, well, I could.  It was beyond bad.  Turns out those mini-mini chocolate chips are just brown sprinkles, and the cereal tastes like sugary toasted styrofoam pellets.  Yum.  I guess we all get to that point eventually where we realize that “kid food” is gross.

The high fiber breakfast cookie is not a new phenomenon, I realize.  It’s just never appealed to me for some reason.  I had to make them by accident to realize their true nature: crunchy outside, soft middle, with chocolate chips or raisins scattered throughout and chewy oats and cereal bits to keep your stomach busy until lunch.  And they’re vegan??  Yes, please.

This recipe is infinitely adaptable–use any gluten-free cereal you like, sub GF oats for quinoa flakes or more cereal, add raisins, use peanut butter for half the fat, or chuck in an overripe banana.  Any way you make ’em, these breakfast cookies have been disappearing from our house fast.

{Gluten-Free & Vegan} Breakfast Cookies
Serves 11
These were created in an effort to make oatmeal-raisin cookies for my chocolate-hating husband, and I ended up with these instead. (The astute reader will note that there's still chocolate in them. I'm hopeless). Not so bad, eh?
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1/2 c. palm shortening (can sub butter or up to half nut butter)
  2. 1/3 c. packed brown sugar
  3. 1/3 c. sugar
  4. 2 flax egg substitutes*
  5. 1 tsp. vanilla
  6. 1 tsp. cinnamon
  7. 1/2 c. almond meal
  8. 1/4 c. sorghum flour
  9. 1/4 c. tapioca starch
  10. 1/2 c. buckwheat flour
  11. 3/4 tsp. guar gum
  12. 1 tsp. baking powder
  13. 1/2 tsp. baking soda
  14. 1/4 tsp. salt
  15. 2 c. certified gluten-free rolled oats
  16. 2 big handfuls of GF breakfast cereal (I like corn Chex)
  17. 1-2 Tbsp. nondairy milk
  18. 1/2 c. raisins or chocolate chips
Instructions
  1. Preheat oven to 350F and line two baking sheets with Silpats or grease with cooking spray. Set aside for now.
  2. Cream shortening and sugars for 3 minutes, scraping the bowl a few times. When the mixture is well-incorporated and fluffy, drizzle in the egg substitute with the mixer running and add the vanilla. Add cinnamon, flours, guar gum, and baking powder, baking soda, and salt in three parts, mixing well between additions. Add 1 Tbsp. of nondairy milk to create a soft dough that sticks to your fingers a bit. Mix in the oats, cereal and raisins or chocolate chips last.
  3. Drop dough in large blobs on your prepared cookie sheet, and flatten slightly so they’re about 3″ circles. I usually have enough dough for 11 cookies.
  4. Bake in preheated oven for 15-18 minutes, until the craggy bits are beginning to brown. The centers will still feel quite soft, but take ‘em out anyways. Allow to cool 5 minutes on the pan, and then remove to a wire rack to finish cooling. Wrap individually in plastic wrap and store in the freezer so they actually make it to breakfast.
Notes
  1. *One flax “egg” = 2 Tbsp. flaxseed meal mixed with 6 Tbsp. water. Cook for a minute in the microwave until the mixture becomes viscous like an egg white, and it’s ready to use!
Adapted from from How to Cook Everything's Oatmeal Raisin Cookies
Wooden Spoon Baking http://www.woodenspoonbaking.com/